London Fog Shortbread Cookies (Vegan)
Earl Gray Shortbread Cookie
vegan butter, such as Earth Balance
heaping 1/4 cup powdered sugar
big pinch of salt
Earl Gray tea bag
Rodelle Pue Vanilla Extract
of loose Earl Gray tea
plus more for decoration
Rodelle Pure Vanilla Extract
nondairy milk, such as Silk
Cream together the butter and sugar until light and fluffy.
Add the salt, then open the tea bag and pour the loose tea into the dough. Add vanilla. Mix well.
Add the flour and mix for about 2 minutes, or until the dough fully comes together.
Wrap the dough in plastic and chill 1 hour.
On a floured surface, roll the dough to 1/2" thick. Using a small cookie cutter, cut out cookies and transfer onto a parchment-lined baking sheet.
Preheat oven to 350ºF. While the oven is preheating, chill the cookies and baking sheet for 10 minutes.
Bake 10-13 minutes until the cookies are set and slightly browned along the bottom.
To make the glaze, combine all glaze ingredients and mix well until smooth. Dip the cookies, then decorate with a sprinkle of loose tea.
The cookie cutter I used is a 1 1/2" heart cutter. Depending on the size and shape of the cookie cutter you use, you'll need to adjust your baking time.